Cottage Cheese Pancakes – updated
I tried some TERRIBLE fruit-enhanced cottage cheese last month. I think they are trying to cut into the yogurt market, but I do not believe they will be successful. People who like yogurt don’t want big lumps of cheese mixed with jam in a tiny cup. I couldn’t eat more than two teaspoons, and I’ll eat almost anything. So in order to use the rest of it, I decided to use them for pancakes. I found a recipe on the interweb, from Everyday Foods, and modified it since the fruity cottage cheese is runnier than regular stuff, what with the jam or whatever fruit concentrate is at the bottom.
Ingredients
Two of those 113g cups of single-serve cottage cheese, I’m sure regular cottage cheese works fine as well, but try to get unsalted if you can.
1 cup of flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1 Tablespoon sugar
[eggs-- I have made this recipe twice, and just realized now that each time I have forgotten to add the eggs, I remember thinking it was strange that no eggs were listed in the recipe, but I had just forgotten to write it down when I copied the recipe off the web page. But I think they tasted fine without the eggs. I will try it with eggs next time to see what the difference is. If I add an egg, then I'll have to add more flour, or else it will be too runny. Everyday Foods calls for 2 egg whites, but I will not do that. I will just try one whole egg.]
1/2 cup of milk
1/2 teaspoon of vanilla
Mix it all together and make pancakes about 1/4 cup each. Serve with a lot of maple syrup. These are not as tasty as Nigella Lawson’s Ricotta Hotcakes, but they are good.
Two of the cottage cheese pots were expired by a two days, but I don’t think that really counts as expired.
Recipe with Egg:
I have just made the pancakes again and they taste and look better with egg.
1.5 cups flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1.5 teaspoons vanilla extract
3 x 113g tubs of strawberry cottage cheese
1 egg
These are being cooked in chicken fat, my new choice in frying oil.
